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Karly from Buns in My Oven is sharing one of her favorite cookie recipes with you today. If you’ve never met Karly before, now’s your chance to know someone awesome! You’re going to love every single recipe on her site. Thanks for guest posting, Karly!
So, there I was standing in the pantry, feeling like I needed a cookie. Then I saw the oats and thought, hey, I’ll make some oatmeal chocolate chip cookies. Then I saw the graham crackers and I thought, nope. Forget the oats. I’m grinding up some graham crackers and turning them into cookies. A cracker cookie! A delicious, chocolate filled graham cracker cookie that makes me weep with joy.
So, that’s how these happened. Now you know.
The texture is a bit different from your average cookie and the flavor really does shout graham crackers if you ask me. The melty chocolate chips are optional, except not, because chocolate.
Chocolate Chip Graham Cracker Cookies – a cracker cookie? Yep, and it’s delicious!
Just wait until you see what I do to this cookie base next time. I have grand plans. Oh, do I have grand plans. UPDATED: I turned these into s’mores cookies!
Enjoy these cookies any time when you follow the instructions for how to freeze cookies!
Chocolate Chip Graham Cracker Cookies
Ingredients
- ½ cup 1 stick butter, room temperature
- 1 cup brown sugar
- 2 teaspoons vanilla
- 1 egg
- 1 ½ cups graham cracker crumbs
- ¾ cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F.
- In the bowl of a stand mixer, cream together the butter and sugar until creamy
- Beat in the vanilla and egg until well combined.
- In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt. Gradually add to the butter mixture until just combined.
- Stir in the chocolate chips.
- Using a medium cookie scoop, drop balls of dough onto a parchment-lined baking sheet. Bake for 7 minutes. Cookies will look slightly underdone, but should set up nicely as they cool.
I made these today and I will definitely use this recipe again. This is a nice spin on the chocolate chip cookie! I would have never thought to use graham cracker crumbs in place of regular flour. They turned out very soft, moist and delicious just the way I like them! I added walnuts to mine, so delicious! Thank you for sharing your recipe!
I’m so glad you enjoyed them, Terri!
I just made these. They came out delicate..but so perfectly delicious!! My daughter loves them! I might never make regular chocolate chip cookies again. I cant wait to put these on my christmas cookie platters. Thanks for the recipe!
You’re so welcome, Rebecca! I’m so glad your daughter likes them!
OMG these are good! And so simple. I subbed about 1/4 of the brown sugar with white just because I ran out. Also cut back on the semi-sweet chocolate by 1/4 per someone else’s suggestion. Definitely my go-to cookie now.
I’m so happy to hear that, Mark! All the best to you!
I have yet to make these but was thinking about using this recipe for a cookie cake. I want to use a marshmallow fondant for a top decoration, make a smores type flavor profile. Do you think this would hold up out of the form pan?
Hi, DT! I say give it a shot. Let me know how it goes!
Such a great take on a classic style chocolate chip cookie, very simple to make and so deliciously scrumptious, the graham cracker crumbs really bring it together. I even experimented a bit with additional add-ins like butterfinger bits, butterscotch, and cinnamon morsels.
Those add-ins sound great, Bobby! I’m glad you enjoyed them!
This is the ONLY way I will make cookies. I don’t use chocolate chips though. I’ve used different candies. (Kit Kat, Milky Way, Hershey
‘s Cookies and Cream…..whatever comes to mind) I will definitely try using cinnamon graham crackers next time though. Yummo!!!
Absolutely love this recipe. I used a mixture of peanut butter and chocolate chips plus used 1/2 teaspoon or carmel extract. Very very good!!!!
So happy to hear you enjoy the recipe, Kim!
I made these yesterday with dark brown sugar and dark chocolate chips. I baked each batch of 12-ish for 9 minutes, as after 7 they were still completely raw. They looked underdone when I removed them and as the recipe said, firmed up well outside the oven. This made 3.5 dozen 1-inch-diameter cookies. They are soft and melty and delicious. I love chocolate, but next time I would cut back on the chocolate chips so they’re less overpowering and you can taste the cookie more. Thanks for the recipe!
You’re welcome, Abigail! I’m so glad you enjoyed them!
They did not come out right..they were in the same formation of balls or half crumbled balls at the end of 7 min..and underdone
I’m sorry they didn’t work out, Michelle. Let me know if you give it another try!
Same happend to mine :((
Will these be Extra sweet being you are using the “sweet” gram crackers?
Maryann-
Regular graham crackers will work just fine. They’re not too sweet. Thanks!
-Jamie